Peppercorn Press

Crostini is one of the easiest and most elegant appetizers.  This recipe is one that we make all the time for friends, family and clients.  As popular as it is, it is almost a shame that it is practically a “throw-together” dish.  Almost.  We love for just that reason.  We can run in from work, and have an hors d’oeuvre ready to serve in less than 10 minutes.  I recommend this to anyone having a dinner or cocktail party, especially if you are pressed for time.

 Ingredients

1 loaf of French baguette

8.5 ounce jar of sun-dried tomatoes packed in oil

3 cloves of garlic minced

24 slices of prosciutto

8 ounces Fontina cheese, sliced

24 Genovese basil leaves

Preparation

Preheat oven to 300 degrees.  Drain the sun-dried tomatoes reserving the flavored oil.  Slice the baguette into ½ inch thick slices.  Arrange 24 slices of the bread on a baking sheet.  Lightly brush the top side of each slice with the oil from the tomatoes.  Spread a very small amount of the minced garlic on each slice.  Bake in the oven for 5-10 minutes, until bread is lightly toasted.  Do not let the bread get too crisp, you are only looking for a light toast.

Remove from the oven.  While the bread is still warm, top with a slice of prosciutto, a slice of Fontina, and a sundried tomato. Drizzle a small amount of the tomato oil over the meat and cheese, and top with a basil leaf.  Crostini can be served immediately while still slightly warm, but they are still scrumptious at room temperature.

Makes 24.